Corn Cheese Balls with Dip

A light and tasty snack option. Kids would simply love it. It's healthy and if you mind deep frying, you can air fry or use Paddu pan to shallow fry.

Ingredients

1 Cup Frozen Corns
1/2 Cup Green Peas
2 Boiled Potatoes, grated
100 gm Paneer, cut in cubes 
1/4 Cup Mozzarella Cheese, grated
3/4 Cup Bread Crumbs
1 Tbsp Corn Starch
1 Tbsp All Purpose Flour/ Maida
2-3 Cloves of Garlic
1/2 inch Piece of Ginger
1 Tbsp Chilli Flakes
1 Small Sized Onion, Finely chopped
Pink of Black Pepper Powder
Salt to taste 
1/2 a cup Water
Oil for frying

( For Dip )

2 Tbsp Mayonnaise
1 Tbsp Tomato Ketchup
1/2 Onion, finely chopped
1/4 tsp Chili flakes
pinch of black pepper powder


Procedure

Boil the corns and peas or pressure cook them with little salt. Keep aside for cooling. In a pan, heat 1 Tbp of oil, add chopped garlic, ginger and green chilies, saute and add chopped onion. fry till golden brown. Coarsely grind the corns and peas in a mixer grinder and add to the pan, add salt and black pepper powder, fry till cooked. Turn off the heat and let the mixture cool, Take the mixture in a bowl and add potatoes and about 2-3 Tbsp of bread crumbs. Mix well. Divide the mixture in equal parts, Make medium sized balls putting one cube of paneer in the centre, wrap nicely. 
Mix all purpose flour and corn starch with some water to make  thin batter. Take the remaining bread crumbs in a plate. First roll the balls in the batter and then in the plate, the bread crumbs should be coated consistently on all sides. Heat oil in a pan for frying, drop the balls one at a time, giving each a chance to get a coating. Fry on medium heat. Do not put too many balls at one time else they might scatter. Fry until golden brown and serve hot. Serve with mayo dip or Green chutney.

( for Dip )

Mix all the ingredients together to make the Dip or simply use Thousand Island dressing mised with chopped onions.

Gatte Ki Sabji

'Gatte ki Sabji' is a Rajasthani Dish, which is a spicy gravy with gattas or dumplings made with besan/Gramflour dipped in it.

Ingredients

( For Gravy)

1 Tbsp Desi Ghee
1 Tbsp Oil
1/4 tsp Asfoetida/ Hing
1/2 tsp Cumin seeds/Jeera
1/2 tsp Turmeric Powder
1/2 tsp Coriander Powder 

1/2 tsp garam masala powder

1Tbsp crushed kasuri methi

3/4 tsp Kashmiri Chili Powder or regular chili powder
4-5 Whole Red Chilies
1 Medium Sized onion, finely chopped
5-6 Cloves of Garlic, finely chopped

6-7 Cashews 

1 inch piece of ginget

2 medium sized tomatoes 

1 Cup fresh curd

2 Tbsp fresh cream
1-2 Green Chilly, Slit lengthwise
Coriander Leaves, finely chopped for garnishing
Salt to taste

( For Gattas )

1 Cup Gramflour/ Besan

1/4 Cup fresh curd

3-4 Tbsp Oil

1/2tsp Jeera

1/2tsp Ajwain
1/2 tsp Red Chili Powder
1/2 tsp Turmeric Powder

Pinch of Hing

1 Tbsp kasuri methi
a pinch Baking Soda
1tsp Crushed Fennek seeds and coriander seeds
Salt to taste
Oil for frying

Procedure

( For Gattas )

Mix the besan, spices, salt, curd and oil with baking soda. Kneed it into a soft dough, if the mix is too dry, add some warm water. Now divide the dough into equal parts. Grease your hands and Roll them into Long and thin strips.
Boil 2 cups water in a wide pan and put the strips in it for about 3-4 minutes in boiling water. Once done take them out, these will be quite delicate so need extra care to handle. Do not throw the water, will be using for gravy.

Now let them cool and then cut these strips diagonally into small pieces, these can be used just like these or can be deep fried in hot oil till they turn golden brown.
Keep Side.

( For Gravy )

Add cashews, garlic, ginger and tomatoes in a jar and blend into a paste. In a bowl take one cup fresh curd and add all the spices and salt. Mix well. Heat 1 Tbsp oil in a pan, now add jeera and red chilies, Saute the onions and add add the tomato paste and cook well, keep stirring for 2 minutes, now add the spiced curd while stirring. Keep cooking till oil separates or the paste looks thick and cooked and well. Add the water used to boil Gattas as required, now add gattas and keep cooking on low flame, gor 5 minutes or till it reached desired consistency, add some fresh cream and slit green chilli. Garnish with chopped coriander

Flax Seed Podi (Powder)

Flax seeds contain Omega 3 Essential Fatty Acids, and have healthy heart effects. They are also considered good for hair. A daily dose of flax seeds can make your hair healthy, vibrant and strong. Podi is a coarse powder made from dried spices and can be used as a condiment on Idlis and Dosas. Mix it with ghee and eat with Rice. It is a convenient substitute for chutneys as well.

Ingredients

1/4 Cup Roasted Gram
1 Cup Peanuts
!/2 Cup Flax Seeds
8-10 Whole Red Chili
1/2 tsp Cumin seeds
4-5 cloves of Garlic
1 Tbsp Oil
Salt to taste

Procedure

Heat a heavy bottom pan and dry roast the flax seeds on medium flame. Transfer them to a bowl and let them cool. Now add peanuts and roast, keep tossing so they don't burn, lower the heat and add roasted gram, garlic, cumin seeds. Toss till these are done. Keep aside for cooling in the bowl. Add 1 Tsp oil to the pan and fry red chilies till crispy, without burning. Add cooled chilies and the other ingredients from the bowl to the mixer grinder. Add salt and blend to a coarse powder. This can be stored in an airtight jar and good to use for about a month.

Chili Oil

Chili oil is most commonly used in Chinese Cuisine, it is made from vegetable oil that has been infused with red chili peppers.

Ingredients

5 Star Anise
1 Cinnamon stick
2 Bay Leaves
1 Tbsp Coriander seeds
1 Tbsp Black pepper corns
1 cup Crushed Red Chili
1 tsp Salt
2 cup oil (vegetable or olive oil)

Procedure

Heat oil in a pan on medium heat, add star anise, cinnamon stick, coriander seeds, black pepper corns and bay leaves. when the oil starts to bubble turn down the heat to low. Let the oil cook for about half an hour. After this the seeds should be darker in color, make sure they don't turn black. LEt the oil cool for 5 minutes. In a separate bowl put crushed red pepper and salt. Strain out the oil using a strainer and now slowly pour the oil over the chili flakes and stir well.
When completely cooled, transfer to a jar, this can be stored in a refrigerator for as long as 6 month.

Veg Chalupa

Chalupa is a Mexican Dish, it is basically a thick fried wheat flour shell filled with kidney beans, sour cream, cheese, salsa, and shredded lettuce. Fillings can vary based on veg or non-veg preference.

Ingredients

1 cup Whole wheat flour
1/2 cup All purpose flour/Maida
1/2tsp Baking Powder
3-4 Tbsp Oil
Milk as needed( for kneeding)
salt to taste

Filling

1 Medium sized Tomato, Chopped
1 Medium sized Onion, Chopped
1 cup Chopped Lettuce
1/2 cup Sour cream
1 cup Kidney Beans
1/2 cup Salsa
1/2 Cup grated Cheddar cheese ( optional)

Procedure

Soak the kidney beans overnight and pressure cook them with salt and water till soft.
Take a bowl and mix whole wheat flour, maida, salt and baking powder, add oil and mix well, now pour milk as required and make a soft dough. Cover with wet cloth and keep aside for half an hour.

Now divide the dough in 5-6 equal sized balls and roll them into thick chapattis, prick them with a fork and deep fry them in hot oil on medium flames.

Using a tong fold the chapatti into half, creating a concave container. Fill each pocket with kidney beans, tomatoes, onions, lettuce and smear sour cream and salsa and top it with grated cheddar cheese and it's ready to be served.

PS:

SOUR CREAM RECIPE: 1/2 cup plain buttermilk, 1 cup thick cream, mix well.

SALSA RECIPE: 1 Medium Sized Onion, 2 Large Tomatoes, 1 Green chilli, 1/4 Green capsicum, some fresh coriander leaves. Kosher Salt to taste, pinch of cumin powder and black pepper powder. Toss them all in a blender and make a chunky paste. Add some lemon juice if you need it to be extra tangy.